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Friday, August 10, 2012

Melting Pot Curry Dipping Sauce

Fondue or not, you will find yourself making this Curry Dipping Sauce as a healthy and
delicious alternative to BBQ sauce, Ranch, and all of your other
favorite dipping sauces. Adjust the cayenne (optional) and agave nectar to your liking. I am a heat lover so I added a little cayenne. but the longer the sauce sat in the fridge the more punch it got. If you are not a heat lover, leave the cayenne out. The curry powder will probably be enough for you. The cayenne didn't taste like much at first, but as the sauce sat in the fridge a few hours, the cayenne's heat grew a bit. Melting Pot Curry Dipping Sauce.

This Melting Pot Curry Dipping Sauce "Copycat" Recipe is perfect for
chicken, pork, steak, fish, shrimp, and even veggies. I used this Melting Pot Curry Dipping sauce for Smoke Bag Salmon and Vegetables, a dip for fresh vegetables, and an extra sauce for reheating leftover Chinese Curry Chicken takeout. There is no need to season your meat much when you will be using this savory sauce. If you lick the
dish clean and have to ask for more Curry Dipping Sauce when you are at
the Melting Pot, you are in luck! Now you can make it at home...In a jiffy!

Directions
-In a blender put Greek Yogurt and Mayonnaise.
-On top of that put the rest of the ingredients.
-Water is optional. Use it if you would like it a bit more runny.
-Pulse the ingredients in the blender until blended well and you think the garlic is
probably broken up just a tad more.
-Refrigerate covered for at least a couple hours before using so the flavors have had a
chance to mesh together well.
-Will keep in the fridge for a couple days.
-Use as a dipping sauce or drizzle for veggies, chicken, pork, fish, or steak.

*If you are not a fan of bitter yogurt taste, add a little more mayo and agave nectar. But please make recipe as is first, as this imitates the original taste of the Melting Pot's Curry Dipping Sauce best.

*Melting Pot's Curry Dipping Sauce is thin. This sauce recipe using the water creates the same consistency. If you choose a thicker dip for veggies, opt from using the water.